5 stars for a great recipe. It was easy to make and tasted delicious. I used a baguette and about 8 slices of potato bread. That turned out to be a good combination because it wasn't mushy at all. The baguette held its shape while the potato bread absorbed a lot of liquid. I made it in a 9 x 13 pan and added an egg and some milk to make more liquid. Covered the dish for 30 minutes then removed the foil for the last 15 minutes. I used spray at the bottom of the nonstick but it still stuck a little. It was perfect! UPDATE: Made this again in a glass 8 x 8 pan with lots of nonstick spray. No sticking issues at all. Didn't need to cover with foil. This time I used 1/2 loaf of challah bread and 1/2 baguette. I think the key to good texture is that half of the bread used should have a thicker crust that will hold its shape when mixed with the egg mixture.

Reviewed On: Dec. 15, 2008

The sauce was easy and delicious. The salmon was great cooked this way. We'll definitely make it again. Quick, delicious, and easy, just how I like meals to be! We served with rice and asparagus.

Reviewed On: Nov. 8, 2008

This recipe is wonderful! We loved it. I didn't flour the chicken and added cornstarch mixed with cold water at the end to thicken the sauce. Great and easy dinner - will definitely make it again. Serve it with mashed potatoes or rice - superb!

Reviewed On: Sep. 25, 2008